Red Velvet Gooey Butter Cookies
Red Velvet Gooey Butter Cookies combine the rich, chocolatey flavor of red velvet with the irresistible softness of gooey butter cookies, delivering a decadent, chewy, and visually stunning treat. Perfect for holidays, special occasions, or satisfying a sweet craving, they’re a delightful fusion of classic desserts made effortlessly delicious.
Ingredients
- 1 box red velvet cake mix see notes below for brand suggestions
- 8 oz full-fat cream cheese softened to room temperature
- ½ cup unsalted butter 1 stick, softened
- 1 large egg
- Powdered sugar for rolling
Instructions
- Ensure the cream cheese and butter are very soft and at room temperature before beginning. Place them in a large mixing bowl, add the egg, and use a hand mixer or a sturdy whisk to blend the wet ingredients until smooth and well combined.
- Add the red velvet cake mix and stir it in until a sticky dough forms. Once the dough is fully mixed and smooth, cover the bowl and place it in the refrigerator to chill for 1 to 2 hours.
- When you're ready to bake, preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Use a cookie scoop to portion the dough, then roll each scoop into a 1-inch ball using clean hands.
- Pour ½ to 1 cup of powdered sugar into a small bowl. Roll each dough ball in the powdered sugar, coating it thoroughly on all sides. Place the coated dough balls on the prepared baking sheet without pressing them down.
- Repeat this process for the remaining dough, spacing each cookie about 2 inches apart. This recipe yields approximately 20 cookies.
- Bake for 12–13 minutes if you prefer cookies with an extra gooey center, or 15–17 minutes for a firmer cookie with a crispier edge. Once baked, transfer the cookies to a cooling rack and allow them to firm up before serving.
Notes
Boxed cake mixes can vary in weight depending on the brand. The cookies shown in this post were made using a 13.25 oz red velvet cake mix. If you're using a 15.25 oz mix, expect the dough to be slightly thicker or more sticky. The yield may also differ slightly, but bake time should remain roughly the same—about 15 minutes.
The longer the dough is chilled, the firmer it will become, resulting in less spreading during baking. Adjust chill time based on your schedule, but for best results, chill for at least 30 minutes.
If needed, bake the cookies in two separate batches or use two baking sheets simultaneously if available. When baking in batches, make sure to chill the remaining dough while the first batch bakes, and allow the baking sheet to cool completely before preparing the next round.
To store, place the cookies in an airtight container and keep them at room temperature for 2–3 days. Note that the crispy outer layer will gradually soften due to the cookies' natural moisture content.
For longer storage, refrigerate for up to 5–7 days, or freeze in a tightly sealed container for up to six months. Let frozen cookies thaw at room temperature before serving.